Pat the pork chops dry and season both sides with salt and black pepper. Heat the oil in a large, deep skillet over medium-high heat. Sear the pork chops for 3-5 minutes per side until they’re golden brown. Remove from pan and set aside.

Reduce the heat to medium and melt the butter in the same pan. Add the apples and onions and cook for about 3-5 minutes, until they begin to soften. Add the garlic, garlic powder, smoked paprika, salt, thyme, rosemary, chicken bouillon, and mustard. Stir and cook for 1-2 minutes until fragrant.

Pour in the apple cider and water, scraping up any browned bits from the bottom of the pan. Stir in the maple syrup and soy sauce or Worcestershire sauce until combined. Bring the sauce to a gentle simmer.

Nestle the cooked pork chops into the sauce. Simmer until an internal temperature reaches 145° (about 7-10 minutes). Remove the pork chops from the pan and let them rest for 3 minutes while the sauce continues to simmer uncovered until it reduces to your desired consistency.

Serve over mashed potatoes or white rice. Enjoy!